Asparagus soup is a super simple spring favorite! Seasonal fresh asparagus, simmered in stock, then finished in the blender until smooth with a bit of cream! Only 7 ingredients and it comes together in just 35 minutes, so it’s perfect for a weeknight dinner with leftovers for lunch. Top it with Parmesan cheese and Garlic Croutons or crusty bread for a perfect vegetarian spring dish!
It’s spring! Well, at least the co-op got its first spring asparagus! Really, it’s March in Minnesota and still very much winter. But, that seasonal first asparagus is a sign of spring right around the corner. Like watermelon, sweet corn and green beans, asparagus is one of those foods that is truly at it’s best when in season. Any other time of year, it can be pretty terrible! So a huge batch of asparagus soup is in order! I like to freeze leftover soups in pint size canning jars. They are the perfect size to thaw for a quick and easy lunch.
This asparagus soup is back to basics in soup making. Super simple and only takes 35 minutes start to finish. With only 7 pantry-staple ingredients, it’s light, easy and the asparagus really is the star! Soup is great to serve with croutons, crusty bread, grilled cheeses, or even BLT’s to make a heartier family dinner.
Start by sautéing onions in butter. While 3 tablespoons may seem like more butter than necessary, use the full amount! The butter will combine with an equal amount of flour to form a roux. This is the thickening agent for the soup. Whisk the flour and seasoning into the butter for about a minute to cook out the raw flour taste.
Add in your asparagus and stock and whisk it together as you bring it to a boil. Your roux will begin thickening the stock while softening the asparagus. Once it reaches a boil, turn the heat down to medium low, cover it and simmer for 15 minutes. While it’s simmering you can clean up, shred your Parmesan cheese, and make garlic croutons or sandwiches.
Puree the soup using a hand-held immersion blender or transferring it to a blender in batches. Be careful when pureeing hot soup! Remove the middle piece of your blender’s lid so the steam can escape but firmly hold a clean kitchen towel over the lid while blending. Really let it blend well, the smoother the better!
If using a hand held blender, try lifting one side of the pot with your left hand while blending with your right hand, creating a deeper well of the soup at one side of the pot. This gives you more room and helps the blender create a whirlpool effect. Using a handheld blender can take a bit of patience to get all the asparagus broken down, so just keep blending until super smooth. Return the puree back to the pot, stir in your heavy cream, and simmer a few more minutes.
That’s it! Soup from scratch made easy! As long as winter can feel by March, I truly love each changing season. Hopefully spring really is right around the corner, Enjoy!
More Favorite Soups!
- Split Pea Soup with Ham
- Chicken Tortilla Soup
- Potato Corn Chowder
- Beef Cabbage Soup
- Pasta Fagioli Soup
- Chicken Wild Rice Soup
Creamy Asparagus Soup
- 3 T butter
- 1 small onion chopped
- 3 T flour
- 1 t Italian seasoning
- 2 bunches asparagus ends trimmed and discarded, cut in 1 inch pieces
- 4 c vegetable or chicken stock (vegetable stock may make your soup a bit darker in color than chicken stock)
- 1 t kosher salt
- 8 grinds fresh black pepper
- 1 c heavy cream
- Parmesan cheese shavings
- Garlic Croutons
- In a large soup pot or dutch oven over medium heat, melt butter and saute onion until softened and just beginning to brown, about 5 to 7 minutes.
- Add flour and Italian seasoning and whisk into the butter for about a minute. This forms a roux, which will be the thickener for the soup.
- Add asparagus and stock, and season with salt and pepper. Bring to a boil, cover, and then reduce heat to medium low and simmer about 15 minutes, stir occasionally.
- Transfer all to blender (in batches) or puree with a handheld immersion blender until very smooth. Really let it blend awhile, the smoother the better. If using a blender, make sure the steam can escape by removing the center piece in the lid, but hold a clean kitchen towel over the hole while blending. Be careful when blending hot liquid!
- Add puree back to the pot, add cream and simmer 5 more minutes. Taste and add another pinch of salt if needed.
- To make Garlic Croutons, preheat oven to 400°. Cut French bread or a baguette into cubes and set on a sheet pan, drizzling with a little olive oil and a pinch of garlic powder, salt and pepper. Bake about 5 to 10 minutes, shake and flip half way through. Croutons can be made while the soup is first simmering.
- Garnish with Parmesan cheese shavings and Garlic Croutons, or serve with sandwiches or crusty bread. Enjoy!
- If using a hand held blender, try lifting one side of the pot with your left hand while blending with your right hand, creating a deeper well of the soup at one side of the pot. This gives you more room and helps the blender create a whirlpool effect. Using a handheld blender can take a bit of patience to get all the asparagus broken down, so just keep blending until super smooth.